Organoleptic Characteristics of Flavor Materials

Nov 6th, 2008

Gerard Mosciano

In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from blue ester natural (synonym: (Z)-2-Methyl-2-butenoate) and butyl isothiocyanate through trans-2-Decenal and 5- & 6-Decenoic acid, and more.

For example, blue ester natural (synonym: (Z)-2-Methyl-2-butenoate) can be applied to tea, root beer, tobacco, blueberry, blackberry, herbal nuances, hay and crisp apple.

Specifically, suppliers introducing new materials include: Treatt USA, SAFC, Fontarome Chemical, Inc. and Fontarome Chemical, Inc.

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